NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Arborio rice

1 cup Mixed wild mushrooms

1.5 cup Low-sodium chicken broth

1 tsp Extra virgin olive oil

1 tbsp Parmesan cheese

1 tbsp Shallot

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

  Heat the olive oil in a large skillet over medium heat and add the diced chicken breast, searing until golden and cooked through.

• 2

  Remove the chicken from the pan and set aside, then add the sliced mushrooms and shallots to the same skillet, sautéing until the mushrooms release their moisture and turn brown.

• 3

  Stir in the minced garlic and Arborio rice, toasting the grains for 2 minutes until the edges become translucent.

• 4

  Begin adding the chicken broth half a cup at a time, stirring constantly and allowing the liquid to be fully absorbed before adding more.

• 5

  Once the rice is tender and creamy, stir the cooked chicken back into the pan along with the sea salt, black pepper, and fresh thyme.

• 6

  Remove from heat and fold in the grated parmesan cheese before serving immediately.